Slow Cooker Sabzi (Persian Herb Soup) With Lamb-Mint Matzo Balls

Serves 8

For the soup
1 3-pound chicken
2 32-ounce cartons of prepared kosher chicken broth
Juice of 1 lemon
1 parsnip, peeled and cut in half
1 carrot, peeled and cut in half
1 stalk of celery, peeled and cut in half
1 medium sweet potato, peeled and cut in quarters
1 leek, cleaned and cut in half
1 large onion, cut in quarters
Bunch of dill
Bunch of basil
Bunch of parsley
Optional: other herbs to taste such as thyme, mint, cilantro, oregano, zaatar (in my mind, the more herbs the better)

1) Put all of the ingredients into a crockpot and cook for eight hours.

2) Allow to cool. Remove and separate chicken, vegetables and herbs.

3) Strain broth and skim off fat. Puree vegetables and herbs and put back in the broth. Salt to taste.

4) If you like chicken in the soup, pull chicken off the bone, flake or cut into desired size and put back into the soup.

For the matzo balls
½ cup finely minced onion
1 tablespoon olive oil
½ pound ground lamb
¼ cup of finely chopped fresh mint
1 packet low-sodium matzo ball mix
1 teaspoon za’atar spice mix

1) Lightly sauté minced onion in olive oil.

2) Add lamp and chop to keep in fine pieces while browning.

3) Prepare matzo ball mix according to the directions on the box. Add meat, onion, fresh mint and za’atar to mixture, form balls and cook according to directions in a pot of boiling water.

4) To serve: Ladle 1 cup of soup into bowl with 2–3 matzo balls. Sprinkle with chopped fresh herbs.

Dr. Susan Sandler, a creative kosher cook in suburban Philadelphia, is medical director of a retirement community.

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Slow Cooker Sabzi (Persian Herb Soup) With Lamb-Mint Matzo Balls

Thank you!

This article has been sent!

Close
Close